Empire Biscuits

Makes 24 cookies

This traditional Scottish recipe ia a shortbread cookie. Two round shortbread cookies are sandwiched with jam and topped with a white icing and a cherry

1 cup butter, softened
1/2 cup white sugar
2 cups sifted all-purpose flour
1/2 cup raspberry preserves
12 maraschino cherries
4 cups icing sugar
1/4 cup milk

Preheat oven to 350 degrees F (175 degrees C) Cream butter and sugar until smooth and gradually stir in the flour until well blended. Roll out on a lightly floured surface, and roll the dough out to 1/4 inch thickness. Cut into rounds using a cookie cutter or a glass.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Place one teaspoon of jam between two cookies and press togther In a small bowl gradually stir the milk into the icing sugar until the icing is of a spreadable consistency. Spread on top of the sandwiched cookies. Top each cookie with half of a cherry while the icing is still wet. A drop of almond extract is sometimes added to icing.